Aljotta (Aljotta)
Overview
Aljotta is the classic fish soup of Malta, light, garlicky and fragrant. Plenty of garlic and onion are softened in olive oil with a little tomato paste and fresh tomatoes, and then whole small fish or pieces of firm white fish are simmered in water with bay leaves. The fish is lifted out, the broth strained and a handful of rice is cooked in it to give body. Marjoram and mint are added, and the soup is finished with a good squeeze of lemon juice. The flaked fish may be returned to the pot. It is served with crusty Maltese bread.
History
Fishing has always been central to life on the islands of Malta, and aljotta was traditionally made by fishing families with the small and less valuable fish from the catch. The name is thought to come from the Italian or Provençal word for garlic, showing the Mediterranean links of Maltese cooking. It is eaten especially during Lent and on Fridays, and fishing villages such as Marsaxlokk are known for it.
Main ingredients
White fish, garlic, tomatoes, rice, marjoram and mint, lemon. The soup is built on garlicky fish broth and is usually served hot. Diet: pescatarian; usually gluten-free.
Explore: Fish and seafood soups · Tomato soups · Rice soups · Mint soups · More soups from Malta
Recipe
Method
- 1
Soften the garlic and onion in olive oil, then add the tomatoes and paste.
- 215 min
Add 1.5 l water and the fish and simmer for 15 minutes.
- 3
Lift out the fish, strain the broth and flake the flesh.
- 415 min
Cook the rice in the broth for 15 minutes with the herbs.
- 5
Return the fish, add lemon juice and serve.
- ✓
Serve. About 55 min from start to bowl.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
